Blueberry Apple Clouds
Blueberry Apple Clouds
Ingredients
- 350 g blueberries
- 350 g apple, peeled and chopped
- 90 g water, for the apples
- 13-20 g powdered gelatin
- 75 g cold water, to hydrate gelatin
- 1-2 teaspoons sugar or panela, optional
Instructions
- 1
Place the blueberries in a saucepan (without adding water). Cook over medium-low heat for 10–15 minutes, until they soften and release their juices. If desired, add 1–2 teaspoons of sugar or panela during this step.
⏱️ 15 min
- 2
In a separate saucepan, combine the peeled and chopped apples with 90 grams of water. Cover the saucepan and cook over medium heat for 10 minutes, until the apples are very soft. Uncover and continue to cook for another 5–10 minutes to reduce any excess water.
⏱️ 20 min
- 3
Carefully transfer the cooked apples (with any remaining liquid) and the cooked blueberries to a blender. Blend until the mixture is completely smooth and free of lumps.
⏱️ 5 min
- 4
In a small bowl, add 75 grams of cold water. Sprinkle the 13–20 grams of powdered gelatin evenly over the water. Let it sit for 5 minutes to bloom. (Use less gelatin for a softer mousse texture, or more for a firmer cloud.)
⏱️ 5 min
- 5
Gently heat the fruit purée in a saucepan until it is very hot, but do not allow it to boil strongly. Remove the purée from the heat. Add the hydrated gelatin to the hot purée and stir continuously until the gelatin is completely dissolved and there are no lumps.
⏱️ 5 min
- 6
While the mixture is still hot, use electric whisks to beat it on high speed for 15 minutes. Continue beating until the mixture becomes significantly lighter in color, airy, and fluffy in texture.
⏱️ 15 min
- 7
Pour the whipped mixture into a mold that has been lined with parchment paper. Use a wet spatula to smooth the surface. Cover the mold and refrigerate for at least 3 hours, or until fully set.
⏱️ 180 min
- 8
Once set, carefully unmold the Blueberry Apple Clouds and cut them into desired cubes or shapes. Serve and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Apple Clouds
- 350 g blueberries
- 350 g apple, peeled and chopped
- 90 g water, for the apples
- 13-20 g powdered gelatin
- 75 g cold water, to hydrate gelatin
- 1-2 teaspoons sugar or panela, optional
Instructions
- 1
Place the blueberries in a saucepan (without adding water). Cook over medium-low heat for 10–15 minutes, until they soften and release their juices. If desired, add 1–2 teaspoons of sugar or panela during this step.
⏱️ 15 min - 2
In a separate saucepan, combine the peeled and chopped apples with 90 grams of water. Cover the saucepan and cook over medium heat for 10 minutes, until the apples are very soft. Uncover and continue to cook for another 5–10 minutes to reduce any excess water.
⏱️ 20 min - 3
Carefully transfer the cooked apples (with any remaining liquid) and the cooked blueberries to a blender. Blend until the mixture is completely smooth and free of lumps.
⏱️ 5 min - 4
In a small bowl, add 75 grams of cold water. Sprinkle the 13–20 grams of powdered gelatin evenly over the water. Let it sit for 5 minutes to bloom. (Use less gelatin for a softer mousse texture, or more for a firmer cloud.)
⏱️ 5 min - 5
Gently heat the fruit purée in a saucepan until it is very hot, but do not allow it to boil strongly. Remove the purée from the heat. Add the hydrated gelatin to the hot purée and stir continuously until the gelatin is completely dissolved and there are no lumps.
⏱️ 5 min - 6
While the mixture is still hot, use electric whisks to beat it on high speed for 15 minutes. Continue beating until the mixture becomes significantly lighter in color, airy, and fluffy in texture.
⏱️ 15 min - 7
Pour the whipped mixture into a mold that has been lined with parchment paper. Use a wet spatula to smooth the surface. Cover the mold and refrigerate for at least 3 hours, or until fully set.
⏱️ 180 min - 8
Once set, carefully unmold the Blueberry Apple Clouds and cut them into desired cubes or shapes. Serve and enjoy!
⏱️ 5 min